Frosted Rhubarb Cookies Recipe
These sweet and moist cookies will soon become a favorite for the young and the old. No need to worry about where to store them as they won't be around long!
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1 cup shortening
1 1/2 cups brown sugar - packed
3 cups flour
1 teaspoon baking soda
1 1/2 cups rhubarb
1/2 teaspoon salt
3/4 cup coconut
3/4 cup pecans - chopped (optional)
3 ounces cream cheese - softened
1 tablespoon butter - softened
1 1/2 cups powdered sugar
3 teaspoons vanilla
Preheat oven to 350 degrees F.
In a large bowl, cream shortening and brown sugar. Beat in eggs.
In a separate bowl, conbine flour, soda and salt. Add to creamed mixture; mix well.
Fold in rhubarb, coconut and nuts (if desired).
On a prepared cookie sheet, drop about 1 tablespoon of batter per cookie. Bake 10-12 minutes or until light golden brown.
Remove pan from oven, let cookies sit on the baking sheet 1-2 minutes before removing them to a cooling rack.
Cream together cream cheese and butter.
Add powdered sugar and vanilla. Cream until smooth.
Frost onto cooled cookies.
: If using frozen rhubarb, measure before thawing. Then thaw and drain but do not press liquid out.
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"I made these a couple of months ago with my fresh rhubarb and I remember how delicious they were. They soft and tasted great. Wish I had some fresh rhubarb now to make them again, maybe next year!"
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